(Yesterday’s featured onion rings were Cheese and Chive Onion Rings.)
If you’re looking for the ultimate crunch experience, these are for you. You get to ‘mainline’ your ramen noodles, and work in a vegetable at the same time! They’re fun, delicious, and totally addictive.
You want to use the inexpensive, cellophane wrapped ‘block’-type ramen. Choose a flavor you like; I used Roast Beef but most would work equally well, I think. The batter has to be quite thick to hold the crushed ramen in place, so test one and whisk in a tablespoon or so of additional flour if necessary.
2 blocks ramen noodles (with 1 flavoring packet reserved)
2 cups Basic Batter (made with beer)…see the ingredients list for this batter to the right.
Oil for frying
1 very large yellow or Vidalia onion, cut and separated into 3/4 inch rings
Break off half of one block and pulse it in a food processor or blender until finely ground. Stir these into the batter and set aside. Break up the remaining noodles into small chunks and either processes them carefully in small batches until they’re chopped into small bits (but not ground) or put them in a heavy duty plastic bag and crush them with a rolling pin or soup can. Spread the crushed noodles in a shallow bowl and shake the contents of the flavor packet over them; mix thoroughly.
Heat 1/2 to 3/4 inches oil in a heavy skillet to 375 degrees. Dip an onion ring into the batter, coating thickly, and dredge in the crushed noodles. Lay it gently into the oil and cook until golden, turning once. Remove and drain on paper towels. Repeat with remaining rings. You can do 2-3 at a time depending on the size of your skillet, but take care not to crowd the pan or let the temperature drop too much, or the rings will turn out greasy.
- Got a bunch of leftover Duck Sauce packets choking out the butter & cheese from their rightful compartment in the refrigerator? Now you know what you were saving them for!
- If you’ve already evicted all your Chinese takeout packets, some mango chutney would be quite nice, too.
- A sweet Thai chili sauce (like Sriracha) might just be the killer app for these crunchy delights.
Join us tomorrow to read Doug’s new recipe for Stuffed Potato Skin Onion Rings as part of his Week of Onion Rings Series which celebrates the official start of Summer.
If you liked this article on HuggingtheCoast.Com, you might also enjoy:
- New Vidalia Onion Brochure Features Hugging The Coast Onion Ring Recipes!
- French Onion Soup Lasagna Recipe
- A Week of Onion Rings: Hawaiian Sesame Coconut Onion Rings Recipe
- A Week of Onion Rings: Southern Style Sweet Corn Onion Rings Recipe
- A Week of Onion Rings: Cheese and Chive Onion Rings Recipe
- A Week of Onion Rings: Frito Corn Chip Encrusted Onion Rings Recipe
- A Week of Onion Rings: Stuffed Potato Skin Onion Rings Recipe